Sauce to puree

Potatoes so firmly entered our life and diet, that it is difficult to imagine that he appeared on the Russian table relatively recently. He was brought to Russia by Peter the Great through his "window to Europe". But people did not immediately take it. But the cunning emperor found a solution here too: he ordered the fields to be planted with this overseas root crop and put them to serious protection, but every night it should be removed. Then the stereotype worked: if something is protected, it means, useful. If useful, but not protected, you can carefully take it to yourself. As a result, after a while all the fields were completely looted, and the Russians for a long time fell in love with the taste of potatoes. As a result, today it is cooked in all kinds: boil, fry, stew, just do not add to desserts. Although, there are also such recipes.

My husband really loves mashed potatoes, so much that he considers him to be the top of the culinary idea and is ready to eat even every day. To bring in the menu at least some variety, you have to learn different ways how to make sauce to puree. Fortunately, the potatoes are in perfect harmony even with meat, although with mushrooms and options - a lot. Here are some of them.

Sauce for mashed potatoes - mushroom

Mushrooms for her fit any: honey agarics, chanterelles, champignons. So: 200 grams of mushrooms, a large onion, a small carrot, a few cloves of garlic, 50 grams of butter (any), 50 grams of sour cream, 40 grams of flour, 200 grams of any broth, 1 tablespoon of ketchup, salt, spices.

Prepare mushrooms and cut into pieces, chop the onion, grate the carrot finely. Fry the onions, carrots and mushrooms sequentially. Add the broth with the flour dissolved in it, simmer until the mushrooms are ready, put the chopped garlic, ketchup and spices for 5 minutes before the end.

The sauce for puree is pork

Pork low-fat 300 grams, two onions and tomatoes, one zucchini, a tablespoon of tomato paste, 250 grams of broth, salt, spices, butter.

Meat washed, cut into pieces and fry a little, add onion, fry a little more and pour everything with broth. Stew for about 10 minutes, add onions and tomatoes in cubes. After five minutes, put the pasta, spices and simmer for another 30 minutes until ready.

The sauce for puree is liver

Liver (chicken, pork or beef) 300 grams, a small onion and carrots, 100 grams of broth, 40-50 grams of flour, salt, spices.

Liver to wash, remove all excess, cut into pieces and lightly (5 minutes) fry. Separately fry finely chopped onions and carrots, add them to the liver. In the broth dissolve the flour to kefir and pour the liver with vegetables. Put out all together until thick, add spices and you can serve to the table!

Sauce for puree - chicken

300 grams of chicken fillet, one onion and carrot, a glass of cream, butter, spices, salt.

Cut the fillet into small pieces. Cut the onions and grate the carrots. In a frying pan fry the onions, add carrots, fillets, all together fry for another 5 minutes. Add a little water and lightly extinguish, then pour the cream and all together to stew until done. The gravy should thicken, and the meat become soft, at this point you can already remove from the plate.

And how to cook sauce for vegetable puree?

This gravy may be suitable for vegetarians, on fast days or when the husband in the store forgot to buy meat. Happens and such.

For her we will need: one zucchini, eggplant, carrot, onion, a couple of tomatoes, a little celery, greens, garlic, lean or olive oil.

All vegetables to prepare and grind: carrots on a grater, onions in small cubes, everything else is also cubes, but larger. Fry the onion, add the carrots, then - all the rest, pour a small amount of water or vegetable broth and put out until cooked. For a couple of minutes before the end add chopped garlic and greens.

The gravy described today is quite versatile and will suit not only the puree, but also any garnish, making it juicier and adding new flavoring nuances. With their help, you can diversify the menu, making the most ordinary dinner festive. Well, an occasion can always come up.